February 25, 2012

Slow Roasted Tomato Soup

by Anja
I am a huge fan of tomato soup, but I was never really happy with all the recipes I had. It took me a while and many attempts to arrive at MY favorite recipe. The thing with tomato soups is that they often lack flavor and can be watery if not done the right way. So, the trick is to first roast your tomatoes, and I found slow roasting over 2 hours to be the best way. Even if you have only out of season tomatoes that are not great in taste, roasting them will bring out their best flavor.





Ingredients

• About 3 pounds fresh tomatoes
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 3 cloves garlic, peeled and minced
• About 2 cups vegetable stock

Optional

• A handful of fresh baby (small leaved) basil or chopped regular basil
• Cherrie tomatoes on the vine (then you’ll only need about 2 pounds regular tomatoes)
• Small al dente pasta such as orricchette
• Fresh croutons (roasted cubes of your favorite bread)

Directions

Preheat oven to 120 degrees C.

Generously cover the bottom of a baking tray with olive oil. Place tomatoes washed and cut in half with the cut side up onto the tray, drizzle with olive oil and season with sea salt and freshly ground pepper.

Roast for about 2 hours. Then remove about 2/3 of the tomatoes. Turn the heat up to 180 degrees C and put the other 1/3 of tomates back in the oven for another 20-30 minutes, until caramelized.

Heat some olive oil in a large stock pot, add garlic and sautée for a few minutes, careful not to burn the garlic. Add the roasted tomatoes and vegetable stock, bring to a gentle boil and puree with a handheld blender. If needed, add more vegetable stock or water. Check seasoning and add more salt and pepper if needed.

Serve with the roasted tomatoes.
If you use cherry vine tomatoes, use only 2 pounds of regular tomatoes. Place cherry tomatoes on the same baking tray and remove after 2 hours – they need no additional time in the oven.

You can also use fresh basil, al dente pasta or croutons. Vary as you like.
Fresh crusty bread is great with this soup.

2 comments:

  1. tomato soup is my #1 comfort food! roasted tomato soup is even better. now i just need some grilled cheese sandwich to go with it.

    ReplyDelete
  2. This slow roasted tomato soup looks amazing. Thanks for the recipe.

    ReplyDelete

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